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This red cabbage and avocado salad is easy, pretty and delicious. It’s not every day you eat something purple; so I got excited about this. Purple cabbage is so striking; with it’s dark outer leaves curling around a royal purple center…
I stumbled upon this little gem on Instagram; posted by Tanya (@TMUR25). It sounded so simple and had a great list of ingredients. Her caption read “So yummy, been eating it all week.” I made it the next day. We agreed and ate it all week too! It keeps well in the fridge for a few days so don’t toss any leftovers!
Ingredients for Purple Cabbage and Avocado Salad:
1 medium head of purple cabbage, finely sliced (a mandolin works great for this)
1 avocado, diced
For the Dressing:
3 Tbsp chopped Dill (fresh or frozen)
3-4 Tbsp fresh parsley, chopped
3 Tbsp extra virgin olive oil (what I used) or flax seed oil or
1/2 cup fresh squeezed (or good quality store-bought) Orange juice
Juice of 1 medium lemon (about 2 Tbsp)
3/4 tsp salt; or to taste
1/4 tsp freshly ground pepper, or to taste
How to Make the Red Cabbage and Avocado Salad:
1. Finely slice the cabbage; a mandolin slicer works great and shreds your cabbage really finely, but it can definitely be done by hand using a sharp chef’s knife. Place cabbage in a salad bowl.
2. Cut avocado in half, use a spoon to scoop out the good stuff and discard the skin and pit. Dice avocado and place it over the cabbage.
3. Combine all dressing ingredients: 3 Tbsp chopped dill, 3-4 Tbsp fresh parsley, 3 Tbsp oil, 1/2 cup fresh squeezed OJ, 2 Tbsp fresh squeezed lemon juice, 3/4 tsp salt, 1/4 tsp pepper. Just before serving, stir everything to combine.
Enjoy :). Tanya, thank you so much for sharing your yummy salad on Instagram!
Red Cabbage and Avocado Salad Recipe
Ingredients
Ingredients for Purple Cabbage Salad:
- 1 medium head of purple cabbage
- 1 avocado, diced
For the Dressing:
- 3 Tbsp chopped Dill, fresh or frozen
- 3-4 Tbsp fresh parsley, chopped
- 3 Tbsp extra virgin olive oil or flax seed oil
- 1/2 cup fresh squeezed, or good quality store-bought Orange juice
- Juice of 1 medium lemon, about 2 Tbsp
- 3/4 tsp salt; or to taste
- 1/4 tsp freshly ground pepper, or to taste
Instructions
- Finely slice the cabbage; a mandolin slicer works great and shreds your cabbage really finely, but it can definitely be done by hand using a sharp chef's knife. Place cabbage in a salad bowl.
- Cut avocado in half, use a spoon to scoop out the good stuff and discard the skin and pit. Dice avocado and place it over the cabbage.
- Combine all dressing ingredients: 3 Tbsp chopped dill, 3-4 Tbsp fresh parsley, 3 Tbsp oil, 1/2 cup fresh squeezed OJ, 2 Tbsp fresh squeezed lemon juice, 3/4 tsp salt, 1/4 tsp pepper. Just before serving, stir everything to combine.
Is there any way to make this work without the orange juice? it sounds so good but I try to avoid sugar as much as possible… 🙁
Hi Ana, I think it would still work well to add a little extra lemon juice. I hope you love the salad!
If I added a cucumber to this would the spices used for the recipe be sufficient or would I need to add a little bit more?
That should be fine but I would taste test it and add more based on personal preference. I would love to know how you like it with that!
Thank you! Also, what are your thoughts on using cilantro instead of parsley?
Hi Angel! I haven’t tried it with Cilantro so I can’t say. However, I would love to know how you like it if you experiment
Thank you for your reply! Also, what are your thoughts on using cilantro instead of parsley?
You’re welcome Angel!
I did try it with the cilantro, added the cucumber and also some bacon bits and it was delicious! I made some for our thanksgiving dinner and got a lot of compliments on the salad. I was a little sad that the avacado did not ripe in time so I just made it without the avacado but it was still very delicious!
I’m so happy you enjoyed that, Angel! Thank you for your great feedback!
Hi – New to the blog. Did a search on a salad with red cabbage in it because I had some I wanted to use up. 🙂 I was skeptical that this would taste good, but I’ve been trying hard to incorporate more fresh and whole foods into my diet. I actually changed this and used Italian salad dressing plus the chopped dill and parsley and fresh squeezed lemon and I thought it was delicious! Will definitely have it again.
I love your ideas! Thank you so much for sharing!
Very interesting recipe! I was really skeptical that this would taste good with the flavors (avocado with orange juice and lemon!?) but it totally works! And I agree, the key is to slice the cabbage thin.
I’m so happy you enjoyed the salad! That’s a great point about slicing it thin. It definitely helps the salad to take on the dressing better. Thanks for sharing your fantastic review! 🙂
Sound good nd easy will do for my ukrainien guest hope they likit
I hope you all enjoy the recipe!
Made this salad tonight and was quite disappointed… everything in the dressing was overwhelming – I could taste everything in this salad had but separately as the flavors didn’t “click” together….
Did you do anything differently? I’m bummed that you didn’t like it. Did you slice the cabbage thinly enough? I have found that if you slice it too thick, the marinade doesn’t incorporate as well.